Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant, balanced meal featuring a succulent herb-crusted chicken breast paired with a medley of colorful roasted vegetables. This dish offers a delightful mix of textures and flavors from crisp-tender veggies and aromatic herbs, all roasted to perfection on a single sheet pan for an easy, clean eating experience.

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NUTRITION

326kcal
Protein
46.5g
Fat
10.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/2 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt, black pepper, chopped rosemary, and thyme on both sides.

  • 3

    Cut the red bell pepper, zucchini, yellow squash, and carrot into bite-sized pieces and place them in a mixing bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper, tossing to evenly coat.

  • 5

    Arrange the seasoned chicken breast in the center of the pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant, balanced meal featuring a succulent herb-crusted chicken breast paired with a medley of colorful roasted vegetables. This dish offers a delightful mix of textures and flavors from crisp-tender veggies and aromatic herbs, all roasted to perfection on a single sheet pan for an easy, clean eating experience.

NUTRITION

326kcal
Protein
46.5g
Fat
10.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/2 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt, black pepper, chopped rosemary, and thyme on both sides.

  • 3

    Cut the red bell pepper, zucchini, yellow squash, and carrot into bite-sized pieces and place them in a mixing bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper, tossing to evenly coat.

  • 5

    Arrange the seasoned chicken breast in the center of the pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.